charalampos liouvas_cv new
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Europass CV
PERSONAL INFORMATIONCharalampos Liouvas
M. Alexandrou 25 P.C.65302 Kavala, Greece
00306997000095
www.charisliouvas.webs.com
Sex Male |
Date of birth 22/06/1979 |
Nationality Greek
27/03 /2015 18/10/205 CHEF DE CUISINE Restaurant KALESMA (old town Mallia-crete) cooking traditional Greek and Mediterranean dishes,planning and developing menus,
maintain records of stock and orders items as required ,
evaluate price and cost,
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food,
ensure that employees follow standards and regulations Ensure HACCPs processes are followed and recorded as required
SOUS CHEF DE CUISINE02/12/2014-04/04/2015 SOUS Chef de cuisine Nightjar american stake house (heraklion-crete) cooking meditarranean dishes,special stake, picania,t-bon stake, rebye
evaluate price and cost ensure that employees follow standards and regulations Ensure HACCPs processes are followed PREFERRED JOBCHEF DE CUISINE/ SOUS CHEF
WORK EXPERIENCE
07/04/2014 - 11/10/2014 Chef de cuisine Kahlua Boutique Hotel 4 stars Hersonisos-Crete, Greececooking traditional Greek and Mediterranean dishes,
planning and developing menus,
maintain records of stock and orders items as required ,
evaluate price and cost,
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food,
ensure that employees follow standards and regulations Ensure HACCPs processes are followed and recorded as required
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
Business/ sector Hotel, Restaurant
20/04/2013 15/10/2013
01/12/2012 01/04/2013Chef de cuisine
Paros Bay Hotel, Parasporos, Paros island , Greece cooking traditional Greek and Mediterranean dishes,
planning and developing menus,
maintain records of stock and orders items as required ,
evaluate price and cost,
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food,
ensure that employees follow standards and regulations Ensure HACCPs processes are followed and recorded as required
Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
Business/ sector Hotel, Restaurant
Chef de cuisine
26/03/2012 - 01/11/2012
15/04/2011 - 13/09/2011
Bite Me, Grills & Snacks Restaurant , Thessaloniki, Greece Prepares all food items to order, following standard recipes and procedures within specified time limits.
Responsible for preparing sauces ,marinate meat and cooking-grilling
Labels all food items for food safety and shelf-life standards.
Rotates product according to First In, First Out to maintain shelf-life standards.
Keeps the Grill Area neat, clean and sanitary.
Business/ sector Restaurant
Sous Chef Glasshouse Gourmet Restaurant, 5 Star Adams Beach Hotel , Agia Napa, CyprusResponsible for cold kitchen and deserts
Preapare decoration
Helping and cooking near Head Chef
Working according to HACCPs standards and regulation
Rotates product according to First In, First Out to maintain shelf-life standards
Business/ sector Hotel, Restaurant
COOK A Theory Gourmet Restaurant, 5 Star Proteas Blue Resort Hotel, Pithagorio, Samos, GreeceCooking Mediterranean dishes and helping sous chef and chef
Keep the cooking area clean
Control the food
Check the quantity and quality of received products.
Business/ sector Hotel, Restaurant
10/05/2010 - 15/10/2010
01/05/2009 - 23/10/2009
02/12/2008 - 15/04/2009
01/04/2008 - 01/10/2008
07/11/2007 - 27/02/2008
08/08/2007 - 11/10/2007
12/05/2007 - 15/07/2007COOK A Diogenis restaurant, Saint Nickolas, Crete, GreeceCooking Greek dishes and helping sous chef and chef
Keep the cooking area clean
Control the food
Check the quantity and quality of received products.
Business/ sector Restaurant
COOK B Rodon House Hotel, Tripiti, Thasos, GreeceCooking Italian dishes and helping Cook A
Keep the cooking area clean
Control the food
Check the quantity and quality of received products.
Business/ sector Hotel, Restaurant
COOK B-ROASTER restaurant, Kavala, GreeceKeep the cooking area clean
Grill dishes
Preapare salads
Business/ sector Restaurant
COOK B Il Vento restaurant, Esperas Hotel, Oia Santorini, GreeceCooking Mediterranean dishes and helping Cook A
Keep the cooking area clean
Control the food
Check the quantity and quality of received products
Business/ sector Hotel, Restaurant
COOK CItalian restaurant De facto Nea Iraklitsa, Kavala, GreeceCooking Italian dishes and helping Cook B and Cook A
Keep the cooking area clean
Control the food
Check the quantity and quality of received products.
Business/ sector Restaurant
COOK C Stars Ilion Maris Hotel, Thassos, Greece
Control the food
Responsible to preparing breakfast
Keep the cooking area clean
Business/ sector Hotel, Restaurant
PRACTICE AS COOK 5 Star Rodo Maris Hotel, Rodos, GreeceBusiness/ sector Hotel, Restaurant
EDUCATION AND TRAINING
2006 2007
1999 - 2004Culinary School of Cooking and Pastry La maison de Gourmet, Kavala, Greece
Bachelor of Forestry ExpertTechnological Institute of Drama, Greece
PERSONAL SKILLS
Mother tongue(s)Greek
Other language(s)UNDERSTANDING SPEAKING WRITING
Listening Reading Spoken interaction Spoken production
English B2B2B2B 2B1
Replace with name of language certificate. Enter level if known.
Levels: A1/2: Basic user - B1/2: Independent user - C1/2 Proficient userCommon European Framework of Reference for Languages
Communication skillsGood communication skills gained through my experience at many different hotels, can communicate in French about cooking
Organisational / managerial skillsLeadership skills gained through my last position as a chef de cuisine (responsible for a team of 7 people)
Job-related skillsHigh level of motivation, imagination, confidence
Computer skillsCertification of attending undergraduate semester courses in the field of computer technology of Technological Institute of Drama (Greece).
Driving licenceB category from 1997
ADDITIONAL INFORMATION
SeminarsConference
Certifications04/03/2015 creative cuisine with a modern Greek flavors by executive chef SPIROS DOSIS
09/03/2015 sushi by executive chef JOSEPHINE DESEPEDA
1 month intensive SUSHI chef course. Learnt the techniques from an experienced sushi chefs from the Philippines.
04/04/2015 CERTIFIED CHEF EXECUTIVE (CchE) by ACTA (spin off aristotle university of thessaloniki).Knowledge and skills in the field of executive chef.
Management of the Security of Aliments HACCP. Certification based on ISO 22000 (Aliments, Legislation and Methods of Control HACCP).Formation of Geotechnical Scientists in the Management of Fluid Urban Waste and the Protection of Fluid Sources.
10TH Forester Conference (Tripoli)
Holder of Certification: PUBLIC SCHOOL OF MERCHANTILE NAVY SALUTARY & FIRE MEANS OF MACEDONIA-GREECE.Holder of Navy Pamphlet with the number 8153 .
Curriculum Vitae Charalampos Liouvas Curriculum Vitae Replace with First name(s) Surname(s) European Union, 2002-2013 | http://europass.cedefop.europa.eu Page / European Union, 2002-2013 | http://europass.cedefop.europa.eu Page /